Are you craving a warm, crispy snack that can keep you cozy during the chilly winter months? How about making some easy Suji Ki Kachori? This delightful dish, made with semolina (suji) and a tasty filling, is the perfect treat for cold weather. So whether you're hosting a winter gathering or just looking for something to snack on, this simple recipe will satisfy your taste buds. This easy Suji Ki Kachori recipe is by Chef Sanjeev Kapoor.
Suji Ki Kachori is a delicious, crispy snack made with semolina dough and a flavorful spiced filling. Perfect for winter, it's a warm and satisfying treat enjoyed with chutney or yoghurt. With its crispy outer shell and spicy filling, it’s a treat that’s sure to please everyone.
1. First heat 2 cups of water in a pan, add carom seeds, ghee, and salt, and bring it to a boil. Once boiling, add semolina (suji) and mix well. Once done, transfer the mixture to a bowl, let it cool slightly, then knead it into a soft dough.
2. Now for the stuffing, you need to mash the boiled potatoes in a bowl. Add green peas, chopped ginger, green chilies, coriander powder, pomegranate seeds, and salt. Mix everything well to combine.
3. Then divide the dough into equal portions and roll them into balls. Flatten each ball into a small disc, then create a small bowl (katori) with your fingers. Place some of the potato filling in the center, seal the edges, and roll it back into a ball. Gently flatten it to form a kachori.
4. Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully drop the kachoris into the oil, one at a time. Fry them on medium heat until they turn golden brown and crispy, turning them occasionally to ensure they cook evenly.
5. Serve the kachoris hot on a plate with tomato ketchup or any chutney.
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Here's how to make this easy Suji Ki Kachori recipe at home
In a pan, heat some water, add carom seeds, salt, and ghee then bring to a boil. Add in semolina and mix well. Then transfer to a bowl, cool slightly, and knead into a soft dough.
Now mash the boiled potatoes, then mix with green peas, chopped ginger, green chilies, coriander powder, pomegranate seeds, and salt.
Divide the dough into balls and flatten each into a small disc. Make a bowl shape with your fingers, fill it with the potato mixture, seal the edges, and shape it into a ball. Gently flatten to form a kachori.
Heat oil in a deep pan and fry the kachoris on medium heat until golden and crispy.
Serve the kachoris hot with tomato ketchup or chutney.
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